Home / Restaurants
Who we work with
Content for fine dining restaurants and restaurant groups.
From neighbourhood spots to three Michelin stars. Clients include CORE by Clare Smyth, Alain Ducasse, The Ivy Asia, Emeril's and Michelin-starred chef Stefano Secchi.
Book a call→15 minutes. No pitch.
From the kitchen to the feed.
Photography
CORE by Clare Smyth
Three Michelin stars · London
Alain Ducasse
Fine dining and patisserie
Endo at the Rotunda
Omakase · London
Earlier work
- Bibendum, Claude BosiTwo Michelin stars · Chelsea, London
Social media content and management.
- The Five FieldsMichelin-starred · Chelsea, London
Food and reportage photography, video and social media management.
- Muse by Tom AikensOne Michelin star · Belgravia, London
Photography of the restaurant and its food from opening.
- Mere, Monica GalettiFitzrovia, London
Social media management for three years, one of our first partners.
- The Pem, Sally AbéConrad London St James
Worked with the team from opening on their story across digital channels.
The chef behind the camera
Nathan cooked for ten years before he picked up a camera, including internships at 24 Michelin-starred restaurants. He has worked with some of the world's best chefs from both sides, holding the knife and the camera, in London, New York, France and across Europe.
From industry leaders.
“Nathan understands our industry: the pressure, the standards, and the heart that goes into what we do. He helps you tell your story in a way that feels true to who you are, while building something that lasts.”
“He comes from where we come from, he's worked the 18hr days until 2am, slept the 4 hours and done it all over again… he understands what makes us tick.”
“The quality of images and videography they produce is on another level.”
Questions
Do you work with Michelin-starred restaurants?
Yes, including CORE by Clare Smyth (three Michelin stars), Bibendum by Claude Bosi (two), The Five Fields and Muse by Tom Aikens, and Michelin-starred chef Stefano Secchi in New York.
Do you work with restaurant groups?
Yes, including The Ivy Asia from The Ivy Collection in London and Emeril's in New Orleans.
Why does it matter that the founder was a chef?
Nathan cooked for ten years before he picked up a camera, including internships at 24 Michelin-starred restaurants. Our crews know how a kitchen and a service run, so the story is right first time and your team trusts us on the floor.
Can we start with one service?
Yes. We define, capture and share food stories, and you can use one of those or all three. Most clients start with one.
How much does it cost?
Every project is scoped after a first call, once we know what you need and where it will run. Book a 15-minute call and we'll come back with a proposal.